wilkes

sugar, should they be golf ball size or bigger, smaller? I'm definitely making these.

shewolfe, yes add just a little water to make the soup smoothe as you stir it. dont take much. you can get about 15 dressing balls per package but you better fix a couple of packages, they are so good they go fast and i mean fast. hope you enjoy this simple and simply delicious recipe

Here is a good recipe from Piccadilly,s resturant.
Carrot Souffle
3- 1/2 lbs. peeled carrots
3 c. sugar
1 Tbsp. baking Powder
1 Tbsp. vanilla
1/4 c. flour
6 eggs
1/2 lb. margarine
powdered sugar
1. Steam or boil carrots until extra soft. Drain well. (I put mine in the food processor to cream them.)
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffle will rise.
8. Bake in a 350* oven about 1 hr. or until top is light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.
My husband loves this. I hope you try it and enjoy it also.

I have used carrot and sweet potato in the pumpkin roll recipe and it was great

Sugarpye, your receipe sounds really good..IThis may sound silly..but I was wondering..do you add any water to the soup & also..how many of the dressing balls do you usually get from one pkg of stuffing ?. Thanks in advance..

See, I need to try things like pumpkin rolls and cranberry orange stuff. Tradition is so important to me, I have never tried anything new for Thanksgiving. I want to hang on to tradition, but I'm also getting a little bored with the exact same thing every year. I'm gonna be adventurous this year


I think

I noticed that in the grocery store, cake mixes..

There was a new carrot cake mix.
Some supreme something..looked good.

Instead of pumpkin pie, this year I am going to take a spice cake, mixed to the box directions, add a can of pumpkin pie filling. Bake in a microwave oven for 14 minutes. Smother it in cream cheese icing...I can't wait!

Lol yeah tell me about it, i always bring something home for the holidays .

I have made Pumpkin Rolls...it's a favorite around here.. thanks, Bushman.

Hatecrew..needing help with desert..lol

It's a good thing you work with Rita.

My favorite dessert.
Pumpkin Roll with Cream Cheese & Pecans
Roll
3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
Filling
8 ounces Cream cheese -- softened
8 tablespoons Butter -- or margarine
2 cups Powdered sugar
1 teaspoon Vanilla
Frosting:
8 ounces Cream cheese - softened
1 cup chopped and lightly roasted Pecans

In large bowl, combine eggs and sugar, beating well.
Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven.
Cool for 15 minutes.
Place cake on clean kitchen towel sprinkled liberally with powdered sugar.
Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling.
Beat together cream cheese and butter;
stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake.
Roll up cake (without the towel).
Spread Cream cheese over roll .
Gently sprinkle Pecans over roll till covered on sides and ends.
Wrap in plastic wrap.
Cover and chill at least 1 hour.
Slice before serving.
Keep leftover slices refrigerated.
This pumpkin roll freezes well.

I found a neat side dish at the grocery store I'm gonna try this year. It's Ocean Spray Cran-Fruit Cranberry Orange. I'll still make cranberry salad with the pineapple, nuts and celery too because it's a traditional staple at our Thanksgiving dinners. I thought this new side would be good for those in my family who can't tolerate nuts and celery.

Yeah me to, i cook everything, I think that is the fun of it all but I always need help with the dessert lol

I know that would be easier and really yummy, but I LOVE to cook and I love tradition.

Or you could place some Thanksgiving orders from Rise-N-Shine Bakery , I love there Pecan Pies and Cheeseballs

I'm going to try your recipe for dressing balls this year, sugar. I'm still gonna stuff the turkey, though. I always do cause the dressing is really good when cooked in the turkey and the turkey is prettier when it comes outta the oven. I always do stovetop, too, so there's enough to go around. This Thanksgiving I'm do the dressing balls instead of my usual stovetop. yum yum yum yum yum yum yum yum yum yum yum yum yum

That's it! Tastes the same as baked.

No Bake Pumpkin Pie
1 can pumpkin or 2 cups fresh cooked mashed pumpkin (drain excess liquid overnight in colander in fridge); food processor will make smoother
1 can sweetened condensed milk
1 egg
1/4 cup brown sugar
1 pkg Knox unflavored gelatin
1 t. cinnamon
1/2 t. ginger
1/4 t. ground cloves
1 t. vanilla
1 deep dish pastry shell or 1 graham cracker shell
place all ingredients in pot and mix well; cook over med-high burner until boiling stirring constantly; turn down to med and boil 2 min. stirring constantly; if using pastry shell, bake shell until light brown; pour hot mixture into shell and place in fridge to cool; the pie will be "set" when completely chilled; keep in fridge. If you don't have sweetened condensed milk or would like to save money, use 1 can evaporated milk and 2/3 cup sugar. You just have to add 2 packages of Knox unflavored gelatin instead of 1. You should still add the 1/4 cup of brown sugar.

DRESSING BALLS--TENNESSEE STYLE

1 PKG PEPPRIDGE FARM HERBAL DRESSING MIX
1 CAN CREAM CHICKEN SOUP
1 CAN CREAM CELERY SOUP

FIX DRESSING MIX AS DIRECTED ON PACKAGE. ROLL INTO BALLS AND PLACE IN CROCK POT. MIX SOUP SEPARATELY IN A BOWL THEN POUR OVER DRESSING BALLS. HEAT ON HIGH TILL SOUP JUST BARELY BEGINS TO BOIL THEN TURN ON LOW AND SERVE DIRECTLY FROM THE CROCK POT. CAN DOUBLE THIS RECIPE ACCORDING TO THE SIZE OF THE NUMBER OF PEOPLE YOUR FEEDING.